Generic HACCP Application: Production of Grape Wine

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Generic HACCP Application: Production of Grape Wine
1. Introduction
Wine standards management plans (WSMPs) must be based on the principles of Hazard Analysis and
Critical Control Point (HACCP) in relation to hazards. This document has been developed to provide
guidance on the application of HACCP principles to the production of grape wine.
The application of HACCP is based on the expectation that the requirements of the Wine Regulations 2006
and the Wine (Specifications) Notice 2006, and any approved Code of Practice are being implemented.
Hazard analysis focuses on the identification of hazards associated with the raw materials, inputs and
processes, and their controls.
1.1 Scope
Products

Grape wine (still wine, sparkling wine and fortified wine made
from red or wine grapes, wine-based liqueur).
Process From receipt of raw materials to dispatch of bulk wine or
packaged wine.
1.2 Intended Consumer and Product Requirements
Products Grape wine
Intended consumer General public Adults
(not intended for children)
Intended use of product

Direct consumption
Culinary use
Regulatory standards that
must be met
Product definition as specified in Standard 2.7.4 of the Food
Standards Code.
Permitted additives and level of use as specified in Schedule
1 of Standard 1.3.1 and 1.3.4 of the Food Standards Code.
Permitted processing aids and level of use as specified in
Standard 1.3.3 and 1.3.4 of the Food Standards Code.
Permitted levels of contaminants and natural toxicants as
specified in Standard 1.4.1 of the Food Standards Code.
Permitted food contact materials as specified in Standard
1.4.3 of the Food Standards Code.
Labelling as specified in Standards 1.1A.3, 1.2.2, 1.2A.2,
1.2.3, 1.2.5, 1.2.9 and 2.7.1 of the Food Standards Code.
Labelling as specified in Clause 6 of the Wine
(Specifications) Notice 2006.
2. Process Description
The process flow diagrams shown are based on a generic process that incorporates most of the common
steps involved in making grape wine. Some of the process steps are optional, and the sequence of the
steps followed by an operator may differ from the ones shown. Where there are departures from the generic
flow diagrams, winemakers must ensure that their processes are accurately reflected in their own wine
standards management plan.
Generic HACCP Application: Production of Grape Wine

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Generic HACCP Application: Production of Grape Wine

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Generic HACCP Application: Production of Grape Wine

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3. Hazard Identification Associated with Inputs
Table 1: Hazard Identification
Inputs

Description/specification

Biological hazard (B) Chemical hazard (C) Physical hazard (P)
Grapes Sourced from a supplier that
complies with regulations
regarding the management of
agrichemicals
None

Residues of agricultural
chemicals (e.g. pesticides,
fungicides)
1

Oil or hydraulic fluid from
machinery.
2
None
Clean water

Complies with the requirements
defined in clause 4(1) of the
Wine Specifications
None None None
Sugar Food grade None None None
Yeast Suitable for food use None None None
Brandy or other spirits In accordance with Standard
2.7.5 of the Food Standards
Code
Used in fortified wines
None None None
Additives (e.g. preservatives,
acid)
Food grade
Permitted for use in wine and
within limits specified in Standard
1.3.1 of the Food Standards
Code
None Sulphur dioxide
3


Dimethyl dicarbonate
4


Sorbic acid & its potassium,
sodium and calcium salts
5

None
Processing aids (e.g. fining
agents, enzymes, gases)
Food grade.
Permitted for food use as
specified in Standard 1.3.3 of the
Food Standards Code
None Allergens from fining agents with
animal protein derivatives
6


None

1
The application of agrichemicals to food crops in New Zealand must be in accordance with their label authorisation pursuant to the latest version of the New Zealand (Maximum
Residue Limits of Agricultural Compounds) Food Standards.
2
Although contamination with oil, hydraulic fluid or other such chemicals has been known to occur on very rare occasions, affected grapes are not used in wine making for
qualitative as well as food safety reasons.
3
Sulphur dioxide may cause allergic reactions or exacerbate asthma in susceptible individuals.
4
Dimethyl dicarbonate may increase methanol levels in wine. However, it is very rarely used in winemaking. The Food Standards Code requires that usage must remain within 200
mg/kg and that the total level of methanol in wine is no more than 3g of methanol per litre of ethanol.
5
Excessive use of sorbic acid and its salts may increase the human metabolic level. The Food Standards Code requires that usage must remain within 200 mg/kg.
6
Residues of fining agents with animal protein derivatives can cause allergic reactions in susceptible individuals.
Generic HACCP Application: Production of Grape Wine
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Inputs

Description/specification

Biological hazard (B) Chemical hazard (C) Physical hazard (P)
New glass bottles Company specification None None None
Used glass bottles
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Company specification (e.g. if the
bottle had been reused to contain
chemicals)
Bacterial pathogens Foreign objects (e.g. glass,
metal)
Plastic wine bags or containers,
corks, caps
Suitable for food use None None None
Labels, metal foil, plastic cover,
cases
Company specification None None None

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Used glass bottles are very rarely, if ever, used by wine makers because they are more susceptible to breakage and lack the aesthetic qualities of new glass bottles. If used,
must have a specification or procedure to ensure suitable for winemaking.
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4. Hazard Analysis and CCP Determination for the Production of Wine
Table 2: Hazard Analysis and CCP Determination
Process step Inputs Hazard reasonably likely
to occur on or in the
product at this step
Justification

Q1. Is there a control
measure(s)

for the hazard
at this step?
If yes, identify the control
measure and then answer Q2.
If no, consider hazard at next
step.
Q2. Is this step a CCP?
1. Receiving Fresh grapes Material other than grapes (oil
etc)
Agrichemicals
Sulphite
8

Known to occur MOG: Minor contamination
no, major contamination
reject grapes
Agrichemicals yes, checking
of spray diaries
No

No

Fresh grapes None
Clarifying agents Presence of allergenic animal
proteins
Refer to Table 1 No
9
- addressed at step 17. No
2. De-stemming/crushing
Sodium or potassium
metabisulphite
Sulphite Refer to Table 1 Yes correct weighing and
addition
No
3. Pressing Fresh grapes / crushed grapes None


Juice/skins None


Yeast, sugar, yeast nutrients None
4. Fermentation

Other permitted processing
aids and additives
None
Unfinished wine None

5. Racking
Sodium or potassium
metabisulphite
Sulphite

Refer to Table 1 Yes correct weighing and
addition
No
Unfinished wine None
Sugar None
Acidity regulators (e.g. tartaric
acid, calcium carbonate)
None
Clean water None
Dimethyl dicarbonate Excess methanol Refer to Table 1 Yes correct addition No
6. Blending/adjustment
Sorbic acid & its potassium,
sodium and calcium salts
Excess sorbates Refer to Table 1 Yes correct weighing and
addition
No

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Sulphite added in the field is beyond the control of the winemaker.
9
Any risks associated with the potential presence of allergens from residues from fining agents are managed by labelling requirement in Standard 1.2.3 of the Food Standards
Code.
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Other permitted additives and
processing aids
None
7. Malo-lactic fermentation Unfinished wine
Bacteria starter culture
(optional)
None
8. Maturation Unfinished wine None
Unfinished wine None 9. Clarification
Clarifying agents (e.g.
bentonite, animal proteins,
PVPP)
Presence of allergenic animal
proteins
Refer to Table 1 No
10
addressed at step 17 No
10. Filtration Unfinished wine None


Unfinished wine None

11. Addition of preservatives
Preservative (e.g. sulphite,
sorbate)
Sulphite, sorbate Refer to Table 1 Yes correct weighing and
addition of preservative

12. Storage in tanks Unfinished wine None


Unfinished wine None
Sulphite Sulphite Refer to Table 1 Yes correct addition; testing
of final level in wine
Labelling at step 17
No
13. Final adjustment
Sugar None
14. Filtration Wine None
Wine None 15. Filling / Bottling
Bottles (i.e. rinsed new bottles;
cleaned and sanitised reused
bottles)
Glass fragments Incorrect filler operation can
result in breakage/chipping
Yes- correct equipment set-up,
equipment maintenance,
routine observation during
filling, proper breakage
procedures
No
Bottled/packaged wine None 16. Corking/capping
Cork or plastic caps None
Bottled/packaged wine None 17. Labelling
Labels None Sulphite declaration
Allergen declaration
No
18. Packing

Bottled/packaged wine None


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Any risks associated with the potential presence of allergens from residues from fining agents are managed by labelling requirement in Standard 1.2.3 of the Food Standards
Code.
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5. Outcome of CCP Determination
No CCP was identified for the production of grape wine. The control of hazards at key steps is
expected to be adequately addressed by the Codes of Practice approved for wine standards
management plans.
Since no CCP has been identified, the other HACCP principles that relate to a CCP (i.e. identification
of critical limits, CCP monitoring, CCP corrective action) have not been applied to any steps in the
process.